Sunday, October 27, 2013

Yukon Gold Potatoes and Corn Salad - Church PotLuck Side Dish

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Yes, yet another potato salad... But isn't this one pretty???

Unusual mix of ingredients, but very logical.  Taters and corn, what could be better?

But also this has the advantage of being NOT a mayonnaise based salad.  meaning that this will stay fresh even if left out at room temperature during a large PotLuck (church dinner), family buffet or big Holiday meal.

But let's get back to the taste.  the sweet corn is naturally sweet, the vinaigrette used has plenty of honey for an Earthy natural sweetness... Pair all of this with (optional) jalapeno slices (You can use sweet peppers to get the look without the heat if you like).  Zesty lime and hints of BBQ sauce makes for a full complex mix of tastes.

The dish travels well... You can make this up in the morning, put in a covered dish while still hot, wrap in a towel and it will still be ready to serve hours later.  In fact, the extra couple of hours will allow the flavors to mix better.

Just one hint, it is always a good idea to mix the potatoes with the vinaigrette while it is still hot.  The pores (yes, potatoes have pores) are open and the sauce is absorbed making it part of the potatoes.  If you add sauce on a cold potato it is just a coating.... Better when added to hot potatoes, honest!!!

Looks great, unusual mix of flavors and tastes fantastic!  you and your guests, family and friends will LOVE this!

OK... Here's what I did...

Yukon Gold
Potatoes and Corn Salad

  • 2-1/2 Pounds Yukon Gold Potatoes (I used Red Skin Gold Potatoes for the contrasting color), Cut into 1 inch cubes, Boiled until cooked through and tender
  • 1 bag Frozen Corn, Thawed under running hot water
  • 2 Red Jalapeno Peppers, sliced thin (Optional for a less HOT spicy salad, use Sweet Peppers)
  • 3 Green Onions, Sliced thin
  • Small handful Fesh Cilantro, Chopped
  • For the Vinaigrette
  • 2 TBS Your Favorite BBQ Sauce
  • Juice and Zest of 1 Lime
  • 3/4 Cup Extra Virgin Olive Oil
  • 4 tsp Honey
  • 4 tsp Champaign Vinegar
  • 3 Cloves Garlic, Minced
  • Pinch Cayenne
  • Salt and Pepper to Taste
  • Optional, Garnish with sprinkle of Paprika
Cooking Directions
  1. While the potatoes are cooking, combine the ingredients for the vinaigrette (BBQ Sauce, Lime Juice and zest, honey, vinegar, garlic, cayenne spice and Salt and Pepper). Whisk together until mix completely.
  2. Thaw the corn under running HOT water for several minutes until warm.
  3. In a large bowl, combine the cooked potatoes, thawed and heated corn, pepper and green onion slices and the cilantro. Gently fold, to mix.
  4. Drizzle the vinaigrette over the potato mixture and fold again.
  5. Transfer to a serving dish, drizzle with a little more of the vinaigrette,
  6. Optional to garnish with Paprika.
  7. Serve WARM and ENJOY!


This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy


So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!


So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!


So,  I am pleased to list this as one of my Growing list of  "52 Specialty Salad Recipes"!!!

Sometimes they are the main course, sometimes a lunch and sometimes they are the side dish... And if you count Jell-o salad you can even make a dessert of a salad.  Here are a few of my favorite salads that get far more Ooohs and Aaahs than that simple chopped head of lettuce.

Links include Potato Salads, Cole Slaws, and Plenty of greens and fixins' Salads... And more than a few matching FRESH MADE Jam Jar make it yourself Salad Dressings!


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